The Planted Kitchen

Tropical Turmeric Smoothie


Tropical Smoothie

I decided to try a new smoothie with some orange in it (not orange juice, too much sugar and no fiber)so that I could get some vitamin c. So I looked in my freezer to see what else I could put in it. I found strawberries, blueberries, pineapples, peaches, and mangoes. I went with a tropical theme and left out the berries since I put those in my smoothies on a daily basis. Tropical, you ask? I suppose I’m just wishing I was on a beach.

I also always put turmeric in my smoothies because of its anti-inflammatory properties since I’m constantly in a state of inflammation due to Endometriosis. I still put turmeric in my tropical smoothie because it’s what I do on a daily basis. I also added a dash of black pepper (don’t worry it doesn’t affect the taste) because it helps the body to absorb the turmeric.

This smoothie would also be delicious with peanut butter added in because isn’t every smoothie with peanut butter in it delicious?

Also, I’m not entirely sure if peaches are tropical. I don’t actually think they are.

Anyway, if you make this smoothie, let me know what you think by commenting below, sharing on Facebook, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

5 from 2 votes

Tropical Turmeric Smoothie

Servings 2
Author Whitney


  • 1 Cup Frozen Pineapple
  • 1 Cup Frozen Mango
  • 1/2 Cup Frozen Peaches
  • 1/4 Navel Orange
  • 1 Banana
  • 1 1/2 Cups Plant Milk
  • 1/4 tsp Turmeric
  • Dash Black Pepper the helps the turmeric to be absorbed more easily.


  1. Wash, cut, and peel the navel orange.

  2. Add all ingredients to a blender and blend on high until smooth.

  3. Enjoy Immediately. 


How to Make Homemade Nut Milks


I know it’s been a long time since I’ve posted, but I’ve been crazy busy between going out of town and my husband’s grandfather passing away. Anyways, In this post I’m going to show you how to make homemade nut milks. I have replaced cow’s milk with nut milks in everything: baking, smoothies, coffee, and anything else that would require cow’s milk. I’ve tried a few different nut milks. My favorite by far though is definitely cashew milk because it’s a little thicker and, therefore, a lot more creamy. My second favorite is almond milk. I’ve tried coconut milk too, but I’m not really a fan. Plus I have no idea how to make it homemade.

Lately at the grocery store I’ve seen all kinds of different dairy-free milks from soy milk to oat milk to hemp milk. I’ve had soy milk but the only other dairy-free milks I’ve tried have been nut milks because they are delicious and have a variety of variations. If it ain’t broke don’t fix it, right?

Making homemade nut milks is a lot easier than it sounds, and no it does not involve “milking” them. You don’t need a lot of fancy equipment; just a large bowl, some cashews (or almonds, hazelnuts, etc), some filtered water, and good blender, and for some nut milks, a nut milk bag.They don’t have to be boring or bland either. You can add maple syrup to sweeten it or cocoa powder to make it chocolatey. Most of the time I leave mine plain and unsweetened so that I can use it for multiple things.

Print Recipe
Homemade Nut Milks
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Course Drinks
Prep Time 5 Minutes
Cook Time 5-10 Minutes
  1. Soak cashews in water (this is not the 4 cups of filtered water, this is extra just for soaking) 4-8 hours or overnight.
  2. Strain and rinse cashews and place in a blender.
  3. Add the 4 cups of filtered water and vanilla extract (if using) to the blender.
  4. Blend for 5-10 minutes, or until there are no more chunks.
  5. Strain through a nut milk bag.
  6. Store in an airtight container in the refrigerator for up to 5 days.
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